Everyone will probably be seeing their share of wings this Super Bowl weekend. I wanted to share one of my favorite wing recipes that you may not see as regularly as traditional buffalo-style wings. This variation isn’t sopping in sauce and is not nearly as messy to eat. The secret is the Old Bay seasoning — which might make you think you’re at a crab boil. Trust me, if you have not had these and you like the flavor of Old Bay, I would suggest adding this wing recipe to the snack spread paired with this easy blue cheese dip — and just see how fast everything disappears. If wine is making an appearance at your party, the seasoning on these wings and the blue cheese will pair nicely with a big, bold California red.
- 2 1/2 pounds chicken wings, disjointed and tips removed
- 1 stick unsalted butter
- 2T Old Bay Seasoning plus more for sprinkling
- 6 ounces buttermilk blue cheese
- 1/2 cup sour cream
- 1 1/4 cup mayonnaise
- Fresh chives
- Salt and pepper
- Celery sticks
- Hot sauce to pass
Preheat your oven to 425 degrees and remove wings from fridge to bring them to close to room temperature. We do not want the wings really cold when we apply the butter sauce. While the oven heats up, combine the sour cream, mayonnaise and chives in a bowl, mixing well. Crumble in the blue cheese, mix, adding salt and pepper to taste. Place dip in the refrigerator to set up until it’s time to serve.
On a stovetop melt the stick of butter and add the Old Bay seasoning, whisking to combine. Remove from heat and allow to cool slightly. Pour around 1/2 of this butter sauce over the wings, tossing to coat. It is best to arrange the wings on an oven-safe wire rack on a sheet pan and place in the oven (a nonstick pan can be used also). Bake the wings for 20 minutes, remove and turn wings over, returning to the oven and broiling until desired crispness. Remove and toss in the remaining butter mixture.
Dust the wings with additional Old Bay and serve with the blue cheese, celery and hot sauce to pass.
Enjoy the wings and the game!